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Journal Abstract Search

524 related items for PubMed ID: 11170617

  • 1. Effect of spelt wheat flour and kernel on bread composition and nutritional characteristics.
    Skrabanja V, Kovac B, Golob T, Liljeberg Elmståhl HG, Björck IM, Kreft I.
    J Agric Food Chem; 2001 Jan; 49(1):497-500. PubMed ID: 11170617
    [Abstract] [Full Text] [Related]

  • 2. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
    Liu J, Li Q, Zhai H, Zhang Y, Zeng X, Tang Y, Tashi N, Pan Z.
    J Food Sci; 2020 Oct; 85(10):3141-3149. PubMed ID: 32857867
    [Abstract] [Full Text] [Related]

  • 3. Nutritional and functional added value of oat, Kamut, spelt, rye and buckwheat versus common wheat in breadmaking.
    Angioloni A, Collar C.
    J Sci Food Agric; 2011 May; 91(7):1283-92. PubMed ID: 21337578
    [Abstract] [Full Text] [Related]

  • 4. Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain.
    Filipčev B, Bodroža-Solarov M, Pestorić M, Šimurina O.
    Food Sci Technol Int; 2017 Apr; 23(3):235-244. PubMed ID: 27913711
    [Abstract] [Full Text] [Related]

  • 5. Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid.
    Ruibal-Mendieta NL, Delacroix DL, Mignolet E, Pycke JM, Marques C, Rozenberg R, Petitjean G, Habib-Jiwan JL, Meurens M, Quetin-Leclercq J, Delzenne NM, Larondelle Y.
    J Agric Food Chem; 2005 Apr 06; 53(7):2751-9. PubMed ID: 15796621
    [Abstract] [Full Text] [Related]

  • 6. Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread.
    Rizzello CG, Calasso M, Campanella D, De Angelis M, Gobbetti M.
    Int J Food Microbiol; 2014 Jun 16; 180():78-87. PubMed ID: 24794619
    [Abstract] [Full Text] [Related]

  • 7. Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars.
    Liu X, Mu T, Sun H, Zhang M, Chen J, Fauconnier ML.
    Int J Food Sci Nutr; 2017 Mar 16; 68(2):167-178. PubMed ID: 27608859
    [Abstract] [Full Text] [Related]

  • 8. Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes.
    Shewry PR, America AHP, Lovegrove A, Wood AJ, Plummer A, Evans J, van den Broeck HC, Gilissen L, Mumm R, Ward JL, Proos Z, Kuiper P, Longin CFH, Andersson AAM, Philip van Straaten J, Jonkers D, Brouns F.
    Food Chem; 2022 Apr 16; 374():131710. PubMed ID: 34891089
    [Abstract] [Full Text] [Related]

  • 9. Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads.
    Collar C, Conte P.
    Food Sci Technol Int; 2017 Jan 16; 23(1):24-35. PubMed ID: 27440156
    [Abstract] [Full Text] [Related]

  • 10. Starch and protein analysis of wheat bread enriched with phenolics-rich sprouted wheat flour.
    Świeca M, Dziki D, Gawlik-Dziki U.
    Food Chem; 2017 Aug 01; 228():643-648. PubMed ID: 28317775
    [Abstract] [Full Text] [Related]

  • 11. Quality attributes of breads from high-quality cassava flour improved with wet gluten.
    Akintayo OA, Oyeyinka SA, Aziz AO, Olawuyi IF, Kayode RMO, Karim OR.
    J Food Sci; 2020 Aug 01; 85(8):2310-2316. PubMed ID: 32691453
    [Abstract] [Full Text] [Related]

  • 12. Effect of supplementation on physicochemical, sensory and nutritional characteristics of bread.
    Dhingra S, Jood S.
    Nutr Health; 2002 Aug 01; 16(4):313-29. PubMed ID: 12617282
    [Abstract] [Full Text] [Related]

  • 13. Nutritional properties of starch in buckwheat products: studies in vitro and in vivo.
    Skrabanja V, Liljeberg Elmståhl HG, Kreft I, Björck IM.
    J Agric Food Chem; 2001 Jan 01; 49(1):490-6. PubMed ID: 11170616
    [Abstract] [Full Text] [Related]

  • 14. Effects of organic and conventional production systems and cultivars on the technological properties of winter wheat.
    Ceseviciene J, Slepetiene A, Leistrumaite A, Ruzgas V, Slepetys J.
    J Sci Food Agric; 2012 Nov 01; 92(14):2811-8. PubMed ID: 22495593
    [Abstract] [Full Text] [Related]

  • 15. Comprehensive proteome analysis of bread deciphering the allergenic potential of bread wheat, spelt and rye.
    Zimmermann J, Hubel P, Pfannstiel J, Afzal M, Longin CFH, Hitzmann B, Götz H, Bischoff SC.
    J Proteomics; 2021 Sep 15; 247():104318. PubMed ID: 34224905
    [Abstract] [Full Text] [Related]

  • 16. Bioprocessed Wholegrain Spelt Flour Improves the Quality and Physicochemical Characteristics of Wheat Bread.
    Mencin M, Markanovič N, Mikulič Petkovšek M, Veberič R, Terpinc P.
    Molecules; 2023 Apr 13; 28(8):. PubMed ID: 37110662
    [Abstract] [Full Text] [Related]

  • 17. Metabolic responses to starch in bread containing intact kernels versus milled flour.
    Liljeberg H, Granfeldt Y, Björck I.
    Eur J Clin Nutr; 1992 Aug 13; 46(8):561-75. PubMed ID: 1396475
    [Abstract] [Full Text] [Related]

  • 18. Okra seed and seedless pod: Comparative study of their phenolics and carbohydrate fractions and their impact on bread-making.
    Xu K, Guo M, Roman L, Pico J, Martinez MM.
    Food Chem; 2020 Jul 01; 317():126387. PubMed ID: 32086121
    [Abstract] [Full Text] [Related]

  • 19. Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread.
    De Angelis M, Rizzello CG, Alfonsi G, Arnault P, Cappelle S, Di Cagno R, Gobbetti M.
    Br J Nutr; 2007 Dec 01; 98(6):1196-205. PubMed ID: 17697425
    [Abstract] [Full Text] [Related]

  • 20. Composition, digestibility and application in breadmaking of banana flour.
    Juarez-Garcia E, Agama-Acevedo E, Sáyago-Ayerdi SG, Rodríguez-Ambriz SL, Bello-Pérez LA.
    Plant Foods Hum Nutr; 2006 Sep 01; 61(3):131-7. PubMed ID: 17048100
    [Abstract] [Full Text] [Related]

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